Jewish Coffee Cake
This is a very delicious cake I was introduced to by a friend of mine in high school. I have kept this recipe to myself far too long.
This is a very delicious cake I was introduced to by a friend of mine in high school. I have kept this recipe to myself far too long.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2140g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat the oven at 350 degrees.
- Start your mix by creaming together the Crisco shortening with the sugar. Then individually add 1 egg at a time, beating well after each egg. Then mix in the vanilla & milk to create a "wet mix" bowl.
- In another bowl mix the flour, baking powder, and salt to create the dry mix.
- Slowly mix the dry into the wet mix bowl until they are thoroughly mixed together.
- Then grease a large baking pan (I recommend an angel food cake pan). As you pour your batter into the pan (about 1/4 poured in) start to sprinkle in the "side bowl" mixture of cinnamon and sugar. Slowly swirl this in with the remaining batter. Then bake for 1 hour at 350 degrees.
Fat Emulsification
Creaming shortening with granulated sugar creates microscopic air pockets that expand under heat, yielding a tender crumb rather than a dense pound cake texture. Beat the shortening and sugar for at least four minutes until the mixture turns pale and fluffy, ensuring proper aeration before adding the eggs individually. Incorporating eggs one at a time prevents the emulsion from breaking, maintaining the structural stability needed to support three cups of flour without developing toughness.Alternating Batter Density
Layering the cinnamon-sugar mixture directly into the batter mid-pour distributes the spice ribbon evenly throughout the deep pan without sinking to the bottom. Swirling the dry spice through the batter with a skewer creates distinct pockets of warmth that contrast with the neutral, milky base dough. Pour precisely one-quarter of the batter into the greased angel food pan before adding the initial layer of cinnamon and sugar.Thermal Management
Bake the cake at a steady 350 degrees Fahrenheit for exactly one hour, checking internal doneness with a wooden skewer inserted into the thickest section. Cool the baked cake in the pan for twenty minutes before inverting it onto a wire rack to prevent structural collapse of the delicate crumb.
